Ottawa Theatre Silver

We are all bernese

Yesterday morning visit to a German couple who every year at the time of firsts traveled roads of Beaujolais to fill the trunk of Beaujolais Nouveau. It will not translate into German "Beaujolais Nouveau, is crap"? There's not a Jean-Pier Koff home to kill us the neck every year? Although ours, since he is shopping at Leader Price, he became nice. His cousin bump perhaps at Lidl?

I was doing boxes when they entered the local bottle without screaming "STATION !!!!!" (I never understood that expression, so German). It has shaken the paw "- hello", "- glutamate" I said (I did a little alemen at school), then crossed the court to settle in the vault tasting (because my house Beaujolais Nouveau, it is eaten). Mr. spoke French more than a correct (phew!), Madame was less comfortable and when it became too hard for her by the wealth of vocabulary with which I usually put it, her husband was the interpreter. In fact, how one says "leek" in German because with Klaus was not found?

I put my bottles on the barrel, banana head, it catches vigorously to present to his wife. (?) And he said something like "well this bottle banana is a kind of synthesis between Magritte and Andy Warhol."

I realized that this guy had not come here to talk about painting. As I opened my bottle, I saw him take a look at the triptych on the wall, my friend Bernard who is dripping in the manner of Pollock, but better.

I serve the drinks, he takes his own, puts his nose in it by closing your eyes, like super concentrated. It lasted several seconds like that and I was hanging on the lips German. So WAS IS das? It Schmela gutta? I thought very hard. And then there s'tourne to his wife and said something in German and I say yeah yeah and there s'retourne to me and it says me you speak German and I will not answer him at all why?

So? What do you think? I asked him (in French) and he replied "very good" "very good" by nodding. I've always been a staunch defender of the idea a Franco-German unity on the governance of the euro area, it made me really happy. I put the spittoon in the middle of the barrel, but they were not needed. After he told me a whole bunch of stuff really well on my wine, I even think about what my mother told me that should not be assumed but in every race has property y '.

then I made them taste my wines of the vintage 2009. He enjoyed my moderately Fleurie oak barrels. "I do not like the woods, I am not American" it said, with his accent, I would have doubted.

Every time I served him a drink, he went outside to better appreciate the flavors. This guy, I told myself again, it is not come here to talk about paint and he has a good jacket. I even ended up asking whether at home, he ate not out to better appreciate the wine he drank. It was ah ah ah because it did laugh after he translated to his wife and made hi hi hi.

After a while, he finally let go it was a friend of Marcel Lapierre, it was like thirty years he hung out his gaiters in Beaujolais. Live, I offered to go taste the wine cellar in 2010, the kind of thing that should not suggest to anyone when you did anything (but I did not say). I went free, I let him taste my wines the most "interesting" (I like that word, it means nothing). The first mill (and why not?), I find it so good now that the other day I wanted to launch a Facebook cocktail "Go to Bachelard Fleurie to 18H. I have a Lightning 41hectos Mill that tastes of death. Come! (bring your drink and your swimming trunks, the Saone is not far). Klaus and his wife liked it but I had never heard that Klaus resents the manganese mill, it makes him sick. You knew you, right? Besides the afternoon, it's funny, we had a visit from a geologist who works at the CNRS and we talked about soil, but I come here. Yes, I come here.

then I made him taste the lightning floral aromas of where closed in bud are still trying to grow (it's nice eh). Well Klaus taster at the end, I found the violet, yes sir. It was small rounded with his hand up to the face, mouth open, leaning his head back and I told her "persistence?", "Yes, persistence! There wine in there!" he replied that he clearly knew what to say to the tenants to put their heart in joy. Good stop, it has nothing annoys me more than guys who spend their time doing their wine section. It is also written with a touch HB, you can erase easily if it bothers you.

We returned to the vault. They said they wanted lots of bananas, even we were all disappointed because I had booked them as 18, I knew that the Germans liked bananas. We narrowed the paw in the other direction, I told them to call me when they arrive in Germany to tell us that they had indeed arrived, as my mother with me when I leave home, he had a good laugh but I do not hear his wife hi hi hi door was already closed.

They left, he should be close to 14 hours, even as I ate cold, it's a shame this season. I was going to do my samedicale nap when my phone rang. It was the lady of the above (in the text, the geologist) who wanted to know if I could get him to sell wine. I've given up on my nap because business is business. Anyway, with the job I have at the moment, I am a bit stressed and I have nightmares for a nap.

I go down, the lady was accompanied by a gentleman. They told me it was from Aix les Bains, it is of Aix en Provence and they are fans of Beaujolais-Villages. So I tell them you met in Aix history of their show here that if we make good wine, it is not too bad at joking. The lady was holding the special wines Point, thank you Mr. Smith.

It is left to the vault. Beaujolais-Villages so. They taste. They like. Flowers. They taste. They like. (But you'll shut your big mouth pretentious!). Then we gossiped. Then the lady told me she is a researcher (researcher?) At CNRS. Geologist. It bump with vitis in the south, it works in the development of an organic fertilizer. It can spin me full info on soil, I write to him, she supervises master students of geology and can perhaps help me in my understanding of my soil. I tell him about the book from Kermit Lynch, my adventures on the wine trail and the history of gooseberries that influenced the taste of wine, that he was aware there after they had been uprooted, the wines of the Clos Bachelard smelled of violets and the ground was strewn with wild thoughts of the same botanical family of purple. She explains that the plants by their roots can modify the structure of the soil in which they grow, and the soil in turn affect other plants like the vine, it can give me the above information by mail.

But me, I really want to say thank you to Mr. Chance encounters for these nice people how interesting and sympathetic as in all races there are good ones. Ah ah ah.




hi hi hi.

Calculus At Ureterovesical

I'll spit on your graves

That's it, Beaujolais Nouveau has arrived, we're going to talk about other things. It's good for some who can begin to relax. To read their diatribes on the net about this wine yet so delicious, (I speak from mine, others are disgusting), I worried a little for their health. True, it's not good to get excited like that is a blow to have hypertension. Y miss more than the Beaujolais Nouveau is the cause of an epidemic of heart attacks.

With Internet, people can now express their views on anything and everything. These millions of daily commentaries are for researchers in human science material of unparalleled richness to the understanding of human nature. When they have finished untangling all that, I still am afraid we are a bit disappointed with the results of their analysis. In the meantime what we can lose as time reading crap like.

Funny is this hatred that causes this drink yet so pleasant to drink (I mean mine). Why this wine crystallizes there so all the tensions? Because there is sugar?

Why this torrent of nonsense nasty spill by hordes of exuberant fragrance that seems to excite Beaujolais Nouveau as blood the shark?


Well, there are still some advocates (Who said lost?), For the festive side of the thing, it gives us a unique opportunity to celebrate wine, even if not on top (except mine), it offers out accordions and costume grandfather's closet (when I think of all those wedding dresses that are rotting in closets, hot by moths, it puts me out of me!).

The problem is that our defenders, having the foolish risk to defend the Beaujolais Nouveau and the growers who do (baby, come see us talking about!) end times by a trick of style, "So yes, I tell you, the Beaujolais Nouveau is not THAT some shit!" and further, citing the thousands, not hundreds, not dozens, then?, either, but two or three growers who are THEM super scoops, go, four, for those whose love of the Beaujolais Nouveau frieze idolatry (excuse Honey, we are talking about, you can return to the kitchen). Gender exception that proves the rule broadly and part machine (Mr. Machin) and stuff (Mr. Trick), which may continue to do Bojo nouvo, the other outside, go to plant bananas along the Saone (RAM warming climate). Is that it will end become very sharp by this stuff. "- Hello, I come to the private party Beaujolais Nouveau. - The small room down the hall to the left." Fortunately there was support for the RVF Beaujolais Nouveau (the bulk of the battalion I mean), moreover it would be good to go put a comment on their site to comfort the tasters because they have the seem to have drooled with 2010.


Otherwise, I got some feedback on my Bojo, like "Great, it seems not Beaujolais Nouveau! and I said "thank you for the compliment!" because it made me happy, or "I'm disappointed, we would not Beaujolais Nouveau. "and I said" thank you for the compliment! "because it made me happy, but not in the same way, if you know what I mean (because I see no ), while still a bit annoyed to have disturbed my companion in his idea of Beaujolais Nouveau. But in general, adding "but it's good anyway", and it relieves me I'm really pleased, but gladly a little tougher than I am unable to describe if you know what I mean, because I see it. Basically, I know very well what to make of all this, that 'was perhaps a bit forced line and it's true we may question the appropriateness of lipstick on a mouth naturally luscious. But if the emphasis with which Malraux declaimed his lyrics makes us smile today, it is provided reconsider the genius of his work? Malraux and Bojo, same fight! As love is a gypsy child, should this mean to cry wolf and claim his deportation? Like what any subject deserves a true reflection and any discussion about merit especially true if you know what I mean, because I see for once. Well, I leave you, I have lots of boxes to prepare and unfortunately it will not be alone.

Discover Playlist galliano with Richard Galliano

What Kind Of Engineer Designs Things

Little Beaujolais Nouveau

That, my bottles are in their boxes. Before I hit the road for a long journey of delivery, I wanted to thank those who helped me achieve my first Beaujolais Nouveau. My friends for their help in the vineyards and cellar, my family for their unwavering support, wine merchants and restaurateurs who have decided to trust me, especially without an extraordinary man whom none of this had been possible, my bottler. Because it's still more convenient when it is bottled wine. I also wanted to thank the group Saint Gobain, and after I stop because we are not to Caesars for its new bottle ECOVA lighter thus more environmentally friendly but more expensive but lighter, therefore more environmentally friendly.

Hey, speaking of Caesars, I went to the cinema yesterday before seeing small handkerchiefs. I thought it was an adult movie on the solitary pleasures, with a somewhat subtle way, like deep gorges where we jumped on Saigon.


Result races, more than two hours without seeing any in the lower buttock. Me if I had to choose a title for this movie, I proposed "laughter, tears, yawning and oysters," at least it gives a clearer idea of what you'll see. Laughter, because it's true that sometimes we laugh. A good series of gags and dialogue rather funny that put together would have allowed the film to compete for the best trailer at the upcoming Cannes Film Festival. Tears, because strength to see the players complaining, you do the same. It's called empathy, a provision that after the ethologist Frans de Waal , they share the major monkeys, but less developed. Well at least you say you got anyway well done take Kleenex. Yawning, because there yawns a lot and this time it's not because you see other people yawn, everyone is in the black, but because this movie has quite a few lengths. Finally, oysters, because it happens in the Arcachon basin, even one of the friends of the band is oystercatcher and end elsewhere, he makes the sandman to say that the film is finite and that to have to go to bed (but I tell you not all going to see is géééniaaaal (take a flashlight and a good book though)).

Maybe have you seen this movie and you find me hard in my criticism. But you think I'm immune to recurrent attacks suffered by the Beaujolais Nouveau, perhaps?

Well, gotta go, I'll enjoy some rare sunshine at this season to finish plowing my camera. Must arrive to "break" a little grass before winter, if not next spring, it may be very difficult to remove. Tomorrow for the criticism of the anal tapper, a film very much it seems.

Hang An Owl In A Tree

only silence is great, everything else is weakness

I will almost never reply to comments that leave me on the blog. In fact, I can not bear it cuts me off, even when I finished talking. The silence that follows the music of Mozart Is not Mozart, then, why these comments when it sometimes seems to chain live on the little guy foam Patrick Sebastien?

When I see the energy that I deployed to try to raise awareness about the dangers of nuclear power, the threat posed by GMOs, the environmental disaster that intensive agriculture is responsible, and that I returns to comment "Bravo Lilian for your positions. If you pass in the corner, do not hesitate to arrest you, I'd take you in a really nice restaurant where there are the best fries in the world! :-))", There 's enough to make a depression, even though I love the fries, bios, of course, because I have convictions.

Actually I lie. (Do not you French fries? But if I like french fries, j'te not talk about it, you're stupid or what?) If I do not respond to comments, it's not that I find uninteresting. I say Just as it is a chance for a blog comments from colleagues and other winemakers drunkenness, because You have to admit, when you got used to living with three grams in the blood, you're still more interesting than one who is fasting at all times, I do not know if this is indeed the history of the egg or the hen, would think about it. No, if I do not answer to comments, because I want to become number one ranking wikio best wine blogs , it would be a kind of consecration of my work as winemaker (??), because I think as for medals in competitions, or double page in the RVF is poorly blocked, given that the sulfur in the wine, I am not sure what I should do, what you think you by the way? But what the report with comments, you say, then it's me that you should ask.

In fact, there's one thing I noticed about myself is that when I put a comment on a blog, I like to go back until I meet the blogger turn something like "Lilian, totally agree with you. Otherwise, the steak at home the last time you found it how?". So I answer with a new comment like "bleeding :-))" or" by chance, in a fried :-))", because in Welcome, Guest, in addition to being smart, we love the kidding :-). But if not answer me right away, I go to his blog five times, ten times, feverishly awaiting its response and the smiley behind, knowing that it swells to death his stats access, and it eats me from Wikio ranking points, but I can not help it.

's why, as I am a normally constituted, I think that all bloggers should work like me. And that does not respond to their comments, I was going to blow my meter! :-)) At first I thought even moderate. That way they come two waves, first check if you got accepted for the publication of their prose, the second to wait for your answer. But moderate, is denied the right of expression to all, and that, you know, I can not, I fight for democracy too often on this blog that it would be going too far against my beliefs, even if Now y 'Facebook for everyone to speak freely and say he has cold feet or has a piece of chicken stuck between two teeth, organic chicken, of course, because we have belief, but anyway, I can not.

So I do not answer and my stats go up. The problem is that After a while, when we not respond to your comments, you finally say, but what's that pretentious asshole that even deign to reply, he give a damn what or what I tell him? Go liberates your blog with shabby! Result, you lost a reader and a place in the Wikio ranking. Well, there's many exceptions as Iris, Isabella , Antonin or Francis Burgundy Live that put comments everywhere on every blog and that should very well know if it was answered. Kids, there would be a mess in their rooms. Y has also Laurentg well what if you do not know what to open as a bottle at night to go with your Bolino. But how do the others? I found the answer I give to you, you're too nice not to abuse it. From time to time, like once a month, this story not inflate his own stats too much anyway, you go on the blog of the person and you leave him a comment on your lap like "Bravo! Great! Wonderful post! I totally agree with you "and voila you patch up to a month. Besides you can put a link to your personal blog to the passage in your comment is really all benef. All that, it seems nothing, but it helped me make a remarkable entry in the top 20 wine blogs in October and being ranked 13th today. Then the BL Olif , Delmas can begin to shit in their pants, I'm coming.

Otherwise, there is the bottling of Beaujolais Nouveau our future.

I have a few bottles seeking buyer. If you're interested, you can leave me a comment, I'd be happy to answer them.

Do All Northdface Jackets Say Northface On Back

Do not throw stones at the adulterous woman I

The question of interest sulfur sulfur in wine is a topic that wine lovers love to tease the bun. As I am for peace household, I decided to give a layer giving my turn my opinion on it, lit it goes without saying.

For these days, it takes less likely to be tagging the window of his blog, saying that sulfur is a damn whose winemakers should be able to pass rather than the contrary, "will therefore eh chemist "is becoming as popular as the famous" you break POV con ". Besides, when you read the blogs of wine, a few exceptions, it seems that all French wine is passed to the bio and all the wine refuses to cellar use of chemistry (ugh, just writing the word, I'm full of buttons on the computer). Who is lying then? No, do not worry! Conventional viticulture and wine sulphited continue to exist! Phew! (?) It's just that the conventional vitis communicate less, that's all. At the same time, I guess a blog where one could read "Today, chemical weed control of spring passage of 2.5 liters per hectare of Roundup on seven acres in the program." Not very glamorous anyway. Sure, it's a little easier to communicate your practices when you sit, like me, the world Gentile world who love and respect her as much as they love their fellow human beings and respect their health. Besides you who read me, you can not imagine how much I love you. (Do you mind if I tu te? What are you doing tomorrow night?)

So if the speech, "I drink wine without sulfur, I am proud and fuck you" can still in some annoying, it must be said that the "fuck you" at least still charming as ever. There is also something I noticed on that Monday night watching the numbers and letters that my mother is old and you spell almost like radishes. And also that sodomy, it does, mine nothing, a word of eight letters long, which I had never realized before Arielle, the expert letters of the show, do not point out to viewers, while noting in passing that the sodomy she was not especially adept, it is true that the subject can be debated as well (I advise you not to miss this week zapping, I think that this great moment of television do they will not escape, you see, it is collector.).

where I was? Ah yes, I was talking about good thinking that drink ideas. It is time for me in the task of informing the masses that God has entrusted to through writing this blog to get into the thick of things after this long but necessary introduction, even if it is discussed.

First to prove my impartiality, essential prerequisites to a non-partisan examination of the question without sulfite wines, I inform you that I have always refused to belong to any clan except the clan of those who not want to belong to any clan. So I'm not part of the club of lovers of wine without sulfite, I'm not part of the friendly ball Lyon Fleurie. For cons, I regularly wonder about the advisability of joining the club of wine lovers with sulfite. I do not make my coming out, do not worry. I just try to prove that I'm objective, by taking advantage of the first villains. I support the latest costume nice, kind thesis antithesis, where you spend two shot to prove A + B something and then go again two more shot to prove otherwise to finish last by a synthesis of it all where basically you end up saying that you know too, but be careful, reasoned manner. And Ben, I tell you, the dialectic inherent in the philosophical examination of all things, as we were taught in school has always made us a civilization of soft balls. And I finished even think it's no worse that philosophy is a factor in the lousy pan, otherwise we would have to lead our nation a bunch of incompetents incapable of making decisions necessary to the welfare of citizens. (?)


Go, the first thesis:
- The winemakers are not all evil beings who are sulfite in their wines for the pleasure of pissing the asthma and intolerant people in the aspirin.
- The winemakers do not either sulfite in their wines to give you a headache or you spin niflette the day after a good meal sprinkled with bad wine too sulphited (but I have not said).
- So why are they so sulfite? Because sulfite is a tool that facilitates the work of the winemaker. First, during the phase of winemaking, what we tend sometimes to ignore. The transformation of grape juice into wine requires two phases, the alcoholic fermentation (AF) provided by the yeast that turns grape sugars into alcohol and malolactic fermentation (MLF) carried out by lactic acid bacteria which converts malic acid into lactic acid, to make it simple. Just like the kiss cool basically. (I'm simplifying for those who are currently to read all this after a search like "cost of caramel" on Google, as I have seen this week after reading my stats visit (whatever the algorithms at Google)). The problem is that sometimes the bacteria are activated too early, they finish the MLF before the end of the FA and metabolize residual sugar. And then, pa, pata and sometimes in extreme cases, wham. The wine has a sweet and sour character more or less pronounced as the pros call the lactic bite resulting in an analytical term rise of volatile acidity in wine. There's people that it not disturb too much, or who appreciate, others, including the tasters who issue approvals for placing on the wine market, for example at random, who enjoy less. And although the bacteria are more sensitive to sulfite than yeast. So many winemakers sulfitent grapes to steeping, using "sleep" bacteria, allowing the FA run more quietly. Sometimes this to a harmful consequence is that the MLF is slow to start, sometimes necessitating a heat wines around 18-20 ° to create an atmosphere conducive to malo, sometimes inoculate the medium in lactic acid bacteria trade, sometimes to wait until next spring that the MLF is naturally trigger the awakening of nature and the rise of temperature. But minimizing the risk of lactic bite, sulfite to encuvage can avoid having a second time to apply drastic remedies to get back on a wine "seller". Sulfite has other interesting properties for the winemaker. It facilitates the breeding and conservation of wine after bottling hand sanitizing its antioxidant and preventing the growth of bacteria or yeast overgrowth like Brettanomyces, which have the particularity to give the wine smells not very sexy, the Style smell of stables, though one wonders in our time who is still able to know what feels really stable, besides the Arab sheiks who rarely drink wine and more.

added that sulfite is not an allergen, but is "only" responsible for intolerance reactions to this product, sometimes unpleasant, but not physiological changes responsible for development of our body by producing antibodies example. Finally, it demonizes the sulphite present in wines, forgetting that sulfite is present in many other foods. This is something that the E22 can be found in the "composition" of nuts, mustard, fish, yoghurt ... It's even sprayed on the fish stalls to reduce the risk of spoilage. So we are willing to blame but hey, it's going five minutes.

Antithesis (for those who have not screwed up their display of anger):


And ben the opposite basically. By simplifying the work with vinifera sulfite, you're likely to simplify also the taste of your wine. That sulfite is not hyper-selective in its action, it inhibits not really interesting stuff indeed, like Brettanomyces, but it can also inhibit the passage of things that add to the aromatic complexity of wine and that, it raises a few questions to anyone who wants to reach Nirvana by drinking jaja. Attention, even in overdose (Kurt, we never forget you).
And also that sulfite may lead to some reduction of taste, style rotten egg, or wet mop, not very pleasant, except for those who like rotten eggs or wet mops, I think women especially for mops.

Summary: do it yourself, I'm going to bed, I'm not a spineless wimp. and then, if you have any tips to add, you can go, reviews done for it, besides it lets off steam. Finally, I would still just before you leave that this story is a bit of sulfite to drown the fish hiding the forest, I find this dichotomy between wines sulphated and non sulphated limit burlesque basically very simplistic . also that the winemakers have beautiful lay books with lots of formulas in all directions to explain the chemical reactions that occur in wine, there are rarely accessible to the News grower base, which moreover is rarely Doctor chemistry, actions to be performed on the wines to limit the risks of tampering and that often separate you advocate to sulfite and yeast to avoid delinquency, we advise you not much and it must be pretty reckless and seasoned to override his orders, basically zero sulfite wines that can be top but it is still beyond the reach of the first winemaker to come and wanker I can not quote anyone. Goodnight Small.

What Does My Hymen Look Like

With Carrefour positive but a little less

Leafing Telerama with friends this weekend, I came across a pub crossroads that left me skeptical. In the middle of an article on the development of eco-districts (habitat "green"), you could see it:

And then, two pages later, still in the same section, the same ad, full page, Gammon version this time, with a chop instead of fish.

I pumped a text on the newspaper's website said Sunday that in essence the project group Carrefour


"The supermarket group Carrefour has chosen to stamp its own 300 products brand fed GM-free "in response to consumer demand to know how the cattle are fed, said the executive director of Carrefour in France Journal Sunday (JDD).

New logo, green and round, "fed GM-free", will appear Tuesday on some 300 products (beef, eggs ...).

The group recalls that he developed in 1998 by "precautionary principle", a chain of non-GM animal feed, comprising 3,000 farmers, ranchers and food manufacturers. Labeled products are guaranteed GMO-free to 99.1%, "which is the commonly accepted threshold," says James McCann. Carrefour wants to extend the approach to dairy products, he adds.

...

"Today, to be sure to eat products from animals fed GM-free, consumers have no choice that organic products", said Arnaud Apoteker, responsible for GE campaigner for Greenpeace.

Good. What does that inspires my brain all this organic producer? First, we will give customers more of Carrefour "clarity" on food products. Objectively, it's rather good news. WWF and Greenpeace welcome this elsewhere. Now, we can still say that if Carrefour is positive, there is a tendency to a little too positively.

First because Crossroads does a priori anticipating the promulgation of a decree on the labeling of genetically modified products not currently being considered by the High Council of biotechnology. By taking a little ahead of that Act, the brand is quite a stunt. Knowing of course that the overwhelming majority of French people refuse GMOs in their food (they still have done surveys at Carrefour to be sure).

Then it's not me who says it is the responsibility of Comm Greenpeace, Mr. Apoteker (a pharmacist?), These non-GMO products are presented as an alternative to organic products, as indeed in the words of this charming gentleman, " today, be sure to eat products from animals fed GM-free Consumers have no other choice than organic produce.

And I do not know where bin, but the producer organic way I am, it feels like a kind of gene, not that the modified to the coup. Why should he make an "alternative" for organic products? This kind of rhetoric coming from the mouth of someone at Greenpeace, it irritates me a bit. Not to the point of refloat the Rainbow Warrior to be able to run again, but the point still to want to express my anger on this blog. There's organizations such as Greenpeace campaigning for democracy and for everyone to speak freely, then I see no reason why I would take advantage it.

So what's all this alternative that would offer organic produce? It would need a third way between the villains products of the agri-food full of pesticides and organic products? Why? To provide consumers with purchasing power at half the products of good quality but cheaper than organic products, this is the message that Carrefour and Greenpeace want us to go? Products not organic, but almost. Besides the identifying logo of these products is almost green, if it is not proof that these products are almost bios I do not know what you need.

Those who come to pass in a jiffy the era of working more to earn more in the era of working more to contribute more would find their account.

Because at Crossroads, they are like that, they have a heart on his sleeve.

Finally it's more that just like that, they can keep their hands on the wallet too, it would still not be forgotten. This is one reason why the bio has many years to develop. The cost of organic products is higher than those from intensive agriculture, everybody knows. How to provide consumers with Carrefour and Auchan other organic products at the same price as those to which they were used without trimming the comfortable margin of the distributor? Very delicate matter which major brands are unfortunately does not have time to think ... Another delicate point, the share of the budget that is spent on food rose from 25% last forty five years 12% on average today. If we agreed to return to equilibrium after the war, everyone could eat organic! But how do I pay for my internet subscription, I ask you? And my subscription to Telerama?

Biocoop who has not the power of communication leading to the great distro has moved to this new campaign comm Carrefour, arguing that home they had not waited 25 October 2010 300 products to label "GM free feed" (on the tens of thousands arranged for sale at Carrefour?). In Biocoop, all products being offered from organic farming, they are made without GMOs. Organic production is also subject to scrutiny by independent agencies like Ecocert. Who will check the warranty of non-GMO food supply chains Carrefour? The question is good, I thank you for asking.

be added as specialty retailers like Biocoop life or clear, to encourage the development of organic farming, are their customers with products operating in conversion, when large retail chains are not interested in traditional of these products, the AB logo, the "brand" of organic products in the eyes of average consumers can not be affixed by the producer at the end of this period conversion which can take four years for perennial crops such as tree planting or at random, viticulture (Random).

In sum, on one hand, some form of engagement, and the other a pure business, with a directed communication, which allows for time with respect to the development of bio and throw again more confusion in the minds of consumers. Besides farmed fish fed GM-free, which guarantees us they are not GMO themselves? The answer may be in the next issue of Telerama?